clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Chocolate chip pumpkin bread

Chocolate Chip Pumpkin Bread (Gluten and Dairy Free)

  • Author: Rosana
  • Prep Time: 10 minutes
  • Cook Time: 45-50 minutes
  • Total Time: 8 minute
  • Yield: 12 servings 1x
  • Category: Breakfast, Snack
  • Cuisine: American


Deliciously soft and lightly sweetened Chocolate Chip Pumpkin Bread made Gluten and Dairy Free.


  • 1 3/4 cups almond flour
  • 1/4 cup tapioca flour, or arrowroot flour
  • 1 3/4 tablespoons pumpkin pie spice*
  • 1 teaspoon baking soda
  • 1 cup canned pumpkin
  • 1/4 tsp kosher salt
  • 1/4 cup coconut oil, melted and cooled
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 eggs, room temperature
  • 1/2 cup chopped pecans
  • 3/4 cup chocolate chips, plus more to sprinkle on top


  1. Preheat oven to 350F. Line a loaf pan with parchment paper, greasing the inside well, so that the parchment paper sticks.
  2. In a large mixing bowl, add all of the dry ingredients and whisk together until incorporated.
  3. Next, add the wet ingredients, and mix together using a hand mixer or stand mixer with paddle attachment, until combined. Do not over mix.
  4. Fold in the pecans and chocolate chips.
  5. Transfer batter to the loaf pan and use a spatula to smooth the top. Sprinkle extra chocolate chips on top.
  6. Bake for 48-50 minutes, until a toothpick comes out clean.
  7. Let cool completely before slicing.


*To make your own pumpkin pie spice, read the blog post above.

  1. This can be left out on the counter for a few days, and in the refrigerator for up to one week. You can also freeze for up to 3 months, but I recommend slicing before freezing so you can pull out a slice when ready to enjoy.
  2. You can swap the maple syrup for either apple sauce or a mashed banana.
  3. You can swap butter for the coconut oil
  4. Optional pumpkin pie glaze (whisk together 3/4 cup powdered sugar, 2-3 tablespoons water or nut milk, and 1 teaspoon pumpkin pie spice).

Keywords: chocolate chip pumpkin bread, gluten free and dairy free bread